Mie Goreng is a dish with a pleasant mix of tastes and recollections. I first tasted it at a cozy Indonesian place and was now drawn to its sweet, spicy, and spicy taste. Ever before, I’ve loved completing it at home because it’s fast, easy, and always helping. The noodles soak the creamy gravy beautifully, and the colorful vegetables add the ideal crunch. Each time I boil Mie Goreng, I’m reminded of that first adventure, serving my kitchen with warmth. It’s a recipe that’s simple to complete but filled with flavor, ideal for any meal.
Contents
What goes in Mie Goreng
- Sense free to change around the protein and vegetables—just follow the best quantities in the procedure so you don’t cut the taste!
- Kecap Manis—sweet dark soy sauce.
- The key element in the signature moist noodle sauce is Kecap Manis, a syrupy precious soy sauce that adds taste and sweetness to the gravy and reduces it.
- Nowadays, you’ll find it in the Asian area of supermarkets in Australia, such as Woolworths and Coles.
Noodles for Mie Goreng
- In Indonesia and Malaysia, Mie Goreng is made with different noodles. Thick, thin, crinkly, soft.
- What might surprise you is that street vendors commonly make Mie Goreng using instant noodles! The noodles you reach in ramen and other instant noodles boxes (just toss the seasoning box).
- I like to make Mie Goreng with instant noodles because they have the same distinctive wavy appearance as those found at street food vendors!
Mie Goreng: A Flavorful Addition to a Healthy Diet
- However, if the Mie Goreng is well-designed and integrated into a balanced diet, it could be heartwarming and health-improving. This dish has a balanced carbohydrate, protein, and fat intake, especially with vegetables, eggs, or lean meat. Different colorful vegetables, including carrots, peppers, and cabbage, provide important vitamins, minerals, and fibers to support the immune process and digestive system.
- Another strength behind Mie Goreng is how you can tailor each component to your nutritional preferences—for instance, following the recipe but substituting the regular noodles for whole grain ones or cooking it with less oil if you’re watching what you’re eating. This has a good taste and can assist in weight loss procedures because it can overcome hunger and stop eating too much, thus maintaining good importance. It is healthier to prepare food at home rather than ordering takeout since sugar and sodium can be controlled. Generally, Mie Goreng is delicious and is a means through which one can fulfill different appealing tastes while at the same time taking important nutrients.
Ingredients
Noodles: Use One :
- 3 instant noodles (I use this)
- 250g/8oz fresh egg noodles, thin to medium
- Dried egg noodles, 150g/5 oz, thin to medium
Sauce:
- Two tablespoons of dark sweet soy sauce (kecap manis).
- Two teaspoons of light soy sauce (or regular soy; see
- More light soy sauce or two teaspoons of dark soy sauce
- tbsp oyster sauce
- 2 tbsp ketchup (yes, really!)
- 1 tsp sambal relax, chili paste, or Sriracha (adjust the spiciness to taste)
- 2 tsp sesame oil
Stir-Fried Noodles:
- 2 tablespoons vegetable oil
- 2 eggs, lightly whisked
- 3 garlic cloves, finely chopped
- 120g/4oz chicken breast or thigh sliced thinly into small bite-size pieces
- 3.5 ounces (100 g) of raw, peeled, and deveined prawns or shrimp (smaller is better)
- 2 cups cabbage, finely sliced (any green or white cabbage)
- 1 cup beansprouts
- 3 green onions, cut into 5cm/2″ lengths (green and white part)
Instructions
- Mix the sauce in a bowl.
- Frame noodles per packet directions just before boiling.
Egg Ribbons:
- In a large skillet, heat 1 tablespoon of oil over medium heat. Course in the egg and swirl to coat the base. Cook for 1 minute until largely set, then flip (do your best!).
- Glide onto the cutting board and roll into a loose “wrap.” Slice into 1 cm/ 1/3″ thick pieces—you now have egg stripes!
Cooking:
- Heat the remaining 1 tablespoon of oil in the skillet over HIGH heat.
- Add garlic and chicken, and boil until half the cover turns white.
- Add prawns and boil for 1 minute until chicken is very mostly cooked.
- Count cabbage and bean shoots; toss for 1 minute until a bit sagged.
- Add noodles, green onions, and sauce, and toss for 1–2 minutes until gravy thickens and the noodles caramelize.
- Toss via egg ribbons and help directly!
Recipe Notes:
- 1. Noodles: Utilize any yellow / wheat noodles you like, not rice noodles. Instant noodles (like in ramen and Maggi Noodles packets) are commonly used across Southeast Asia! I value the crinkly face—it’s normal and genuine!
- 2. Kecap Manis: A sweet, extremely spiced soy sauce. Syrupy texture, sauce used in Indonesian and Malaysian cooking (like Indonesian Nasi Goreng, well-fried rice). Sold in the Asian team at supermarkets in Australia (Woolies, Coles). OR utilize dark, sweet soy gravy (very equal).
- 3. Soy spices: The dark soy gravy stains the noodles darker brown and has a better intense soy taste than the light soy sauce. Creamy soy does not color noodles but gives food a salty taste. It can live with sub-dark soy with better light soy or be all-purpose. DO NOT cover the light soy with more dark soy gravy—it is too intense!
- 4. Oyster Dressing: If you can’t consume it, sub with vegetarian mushroom “Oyster Sauce,” now open at major supermarkets in Australia like Woolies.
- 5. Formula source: This is a cookbook I borrowed from the library multiple years ago; unfortunately, I can’t recall the name!
Storing, Saving, and Freezing Mie Goreng
- Proper storage and freezing processes are vital to keep Mie Goreng new and delicious for later. Allow any leftover Mie Goreng to come to room temperature before storing. Place it in an airtight receptacle and refrigerate for up to 3 days. When reheating, you can use a microwave or a pan on low heat, counting a splash of water or oil to stop it from drying out.
- If you want to keep Mie Goreng longer, freezing is a great choice. Cut the cooled noodles into airtight freezer packs or receptacles, providing you with as much air as possible to stop freezer burn. Mie Goreng can be frozen for up to 2 months. When you want to enjoy it again, freeze it in the refrigerator overnight and reheat it on the best stove or microwave. Yet, eating Mie Goreng fresh is recommended for the best taste and texture.
Best Serving Options for Mie Goreng
When preparing Mie Goreng, consumers can take different measures to improve the taste and look of the product. Here are some of the best serving options:
- With Fresh Vegetables: The companion to enjoy Mie Goreng would be fresh vegetables such as cucumber slices or cherry tomatoes or a simple green salad. This balances with the tastiness of the noodles so that you have a blend of something less intense to taste.
- Add Egg: Add a perfectly fried egg to your Mie Goreng for a perfect finish. A creamy finish is added to this dish by carbonizing the yolk to increase its runny nature.
- Sambal or Chili Sauce: For those who like it a little hot, recommend consuming Mie Goreng with sambal or any type of chili sauce they desire. This also makes it possible for everyone to set their spice levels.
- Protein Options: For a booster, add proteins such as grilled chicken, shrimp, or tofu to your meal. This increases the nutritional value and makes the dish much more hearty.
- Garnishes: Where needed, garnish the dish with fried shallots, fresh cilantro, or green onions; slices will be ideal. All these garnishes provide that extra crunch, taste, and attractive color to the meals.
- Lime Wedges: Best served Mie Goreng with wedged limes. The final touch of lime juice before serving makes a dish appealing, and the lime juice boosts the dish’s flavors.
Conclusion
Mie Goreng is one of the foods I sometimes make and eat. I never enjoy the combination of flavors and texture it has when cooking for myself, not to mention when cooking for my friends. They also prepare very fast and are ideal for anyone with many activities on their schedule. Garnish it with fresh vegetables or just put a fried egg on it. Feel like feasting on a ‘party.’ The smell permeates my kitchen, and now, as I have tried it, it is one of those dishes to choose from, as the thought of this made it all the more special to me. For me, mie goreng does not only mean a meal, but they still see joy and connection in food.